The Calypso coffee

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Hot chocolate gets all the credit, and most of the attention, when it comes to warming winter drinks. But there is a lot to be said for a creamy coffee confection, and a spiked one in particular. I know – you’re thinking “Irish coffee” and “No, thank you”. But there’s so much more to the genre than this much maligned (and often badly made) version.

Coffee gets on so well with a host of other spirits – rum, vodka, creamy liqueurs – that it’s practically negligent not to introduce them (in a responsible manner, of course). A spiked affogato makes the easiest dessert, sip a hot white Russian in front of the fire, or savour the comforting spice of a calypso coffee in the perfect nightcap.

Ingredients

3⁄4 cup brewed coffee
2 T dark or golden rum
2 T coffee liqueur
sugar, to taste
cream, for serving
a dash caster sugar (optional)
a drop vanilla extract
cocoa, for serving

Cooking Instructions

1. Brew coffee as usual and pour 3⁄4 cup into a cup or double- walled glass.

2. Stir in dark or golden rum and coffee liqueur such as Tia Maria or Kahlua. Sweeten to taste – the darker the sugar, the better the result.

3. Top with a layer of cream poured slowly over the back of a teaspoon. For a decadent note, lightly whip the cream with a dash of caster sugar and a drop of vanilla extract before pouring. Dust with cocoa and serve immediately. This drink does not appreciate being left to the cold – but then again, who does?

Find more cocktail recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey